Makes 8 servings
Full of flavor, this Asparagus-Mushroom Frittata will make any meal a special one, be it breakfast, lunch or dinner. It’s full of healthy fats and protein
and low in carbs, and as an added bonus, it’s also gluten-free. The frittata is
cut into wedges that are perfect for taking as leftovers to work or school—it’s
easy to save money on lunch when you’ve got something this delicious in
your lunch bag. And trust me, this recipe is way better than anything in the
8 large eggs
½ cup whole-milk ricotta cheese
2 tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper
1 tbsp. olive oil
8 oz. whole asparagus spears
1 large onion, thinly sliced
½ cup finely chopped red or green bell pepper
¼ cup sliced Portobello mushrooms
1. Preheat the oven to 350°F.
2. In a large bowl, combine the eggs, ricotta, lemon juice, salt and pepper.
3. In an oven-safe 10-inch pan, heat the oil over medium heat. Add the whole asparagus spears, onions, peppers and mushrooms. Cook, stirring, for 6–8 minutes, or until the onions and peppers are tender.
4. Remove from the heat and remove the asparagus from the pan. Reserve eight spears; cut the remaining asparagus into 2-inch pieces. Return the cut asparagus to the pan and add the egg mixture. Arrange the reserved asparagus spears on the eggs to resemble wheel spokes.
5. Bake, uncovered, 20–25 minutes, or until the eggs are fully set. Let stand for 5 minutes, then cut into wedges and serve.
NUTRITION • PER ONE SERVING
Total Fat 9g (12%)
Saturated Fat 3.111g (16%)
Trans Fat 0.02g
Total Carbohydrate 5g (2%)
Dietary Fiber 1g (4%)
Total Sugars 2g
Includes 0g Added Sugars (0%)
Cholesterol 195mg (65%)
Sodium 230mg (10%)
Protein 9g (18%)
Vitamin D 4mcg (20%)
Calcium 73mg (6%)
Iron 1.65mg (10%)
Potassium 208mg (4%)